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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
30/11/2020 |
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Data da última atualização: |
16/08/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MIRANDA, M.; SUN, X.; FERENCE, C.; PLOTTO, A.; BAI, J.; WOOD, D.; ASSIS, O. B. G. de; FERREIRA, M. D. |
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Afiliação: |
ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA; MARCOS DAVID FERREIRA, CNPDIA. |
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Título: |
Nano- and Micro- Carnauba Wax Emulsions versus Shellac Protective Coatings on Postharvest Citrus Quality. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of the American Society for Horticultural Science,v. 146, n. 1, 2021. |
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Páginas: |
40-49 |
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ISSN: |
0003-1062 |
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DOI: |
https://doi.org/10.21273/JASHS04972-20 |
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Idioma: |
Inglês |
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Conteúdo: |
Coatings are generally applied to fruit as microemulsions, but nanoemulsions are still experimental. ‘Nova’ mandarins (Citrus reticulata) were coated with shellac or carnauba (Copernica cerifera) microemulsions or an experimental carnauba nanoemulsion; these were compared with an uncoated control during storage for 7 days at 20 °C. Coatings were also tested on ‘Unique’ tangors (C. reticulata × C. sinensis) stored for 14 days at 10 °C followed by a simulated marketing period of 7 days at 20 °C. Fruit quality evaluations included weight loss, gloss, soluble solids (SS), titratable acidity (TA), pH, SS/TA ratio, internal CO2, O2, fruit juice ethanol, and other aroma volatile content. Sensory visual shine and tangerine (C. reticulata) flavor rank tests after storage were conducted, followed by an off-flavor rating. The carnauba waxes resulted in less weight loss compared with the uncoated control and shellac coating during both experiments. There were no differences in gloss measurements of ‘Nova’ mandarins; however, shellac-coated fruit ranked highest for shine in a sensory test. For ‘Unique’ tangors, initially, shellac showed the highest gloss (shine) measurement; however, at the end of storage, the nanoemulsion exhibited the highest gloss, although it was not different from that of the microemulsion. Similarly, after storage, the nanoemulsion ranked highest for visual shine, although it was not different from that of the microemulsion. There were only minor differences in SS, TA, pH, and SS/TA among treatments. The internal CO2 gas concentration and juice ethanol content generally increased and internal O2 decreased during storage. The highest levels of CO2 and ethanol were found for the shellac treatment, as was the lowest O2, indicating anaerobic respiration. There were only minor differences among the other coating treatments; however, they were only sometimes different from those of the control, which generally had the highest O2, lowest CO2, and lowest ethanol. Shellac and the carnauba microemulsion also altered the volatile profile more than the control and the nanoemulsion did, especially for ‘Unique’ tangors. For ‘Unique’ tangors, the control and nanoemulsion ranked highest for tangerine flavor and had the least off-flavor at the end of storage. Among the coatings tested, the carnauba emulsions demonstrated less water loss, imparted more sustainable gloss, and caused less ethanol production than shellac, with the nanoemulsion exhibiting higher gloss measurements, less modifications of the atmosphere and volatile profile, and, consequently, better flavor compared with the microemulsion. MenosCoatings are generally applied to fruit as microemulsions, but nanoemulsions are still experimental. ‘Nova’ mandarins (Citrus reticulata) were coated with shellac or carnauba (Copernica cerifera) microemulsions or an experimental carnauba nanoemulsion; these were compared with an uncoated control during storage for 7 days at 20 °C. Coatings were also tested on ‘Unique’ tangors (C. reticulata × C. sinensis) stored for 14 days at 10 °C followed by a simulated marketing period of 7 days at 20 °C. Fruit quality evaluations included weight loss, gloss, soluble solids (SS), titratable acidity (TA), pH, SS/TA ratio, internal CO2, O2, fruit juice ethanol, and other aroma volatile content. Sensory visual shine and tangerine (C. reticulata) flavor rank tests after storage were conducted, followed by an off-flavor rating. The carnauba waxes resulted in less weight loss compared with the uncoated control and shellac coating during both experiments. There were no differences in gloss measurements of ‘Nova’ mandarins; however, shellac-coated fruit ranked highest for shine in a sensory test. For ‘Unique’ tangors, initially, shellac showed the highest gloss (shine) measurement; however, at the end of storage, the nanoemulsion exhibited the highest gloss, although it was not different from that of the microemulsion. Similarly, after storage, the nanoemulsion ranked highest for visual shine, although it was not different from that of the microemulsion. There were only minor differences in SS,... Mostrar Tudo |
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Palavras-Chave: |
Aroma volatiles; Mandarin; Tangor. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/218376/1/P-Nano-and-Micro-Carnauba-Wax-Emulsions.pdf
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Marc: |
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022 $a0003-1062
024 7 $ahttps://doi.org/10.21273/JASHS04972-20$2DOI
100 1 $aMIRANDA, M.
245 $aNano- and Micro- Carnauba Wax Emulsions versus Shellac Protective Coatings on Postharvest Citrus Quality.$h[electronic resource]
260 $c2021
300 $a40-49
520 $aCoatings are generally applied to fruit as microemulsions, but nanoemulsions are still experimental. ‘Nova’ mandarins (Citrus reticulata) were coated with shellac or carnauba (Copernica cerifera) microemulsions or an experimental carnauba nanoemulsion; these were compared with an uncoated control during storage for 7 days at 20 °C. Coatings were also tested on ‘Unique’ tangors (C. reticulata × C. sinensis) stored for 14 days at 10 °C followed by a simulated marketing period of 7 days at 20 °C. Fruit quality evaluations included weight loss, gloss, soluble solids (SS), titratable acidity (TA), pH, SS/TA ratio, internal CO2, O2, fruit juice ethanol, and other aroma volatile content. Sensory visual shine and tangerine (C. reticulata) flavor rank tests after storage were conducted, followed by an off-flavor rating. The carnauba waxes resulted in less weight loss compared with the uncoated control and shellac coating during both experiments. There were no differences in gloss measurements of ‘Nova’ mandarins; however, shellac-coated fruit ranked highest for shine in a sensory test. For ‘Unique’ tangors, initially, shellac showed the highest gloss (shine) measurement; however, at the end of storage, the nanoemulsion exhibited the highest gloss, although it was not different from that of the microemulsion. Similarly, after storage, the nanoemulsion ranked highest for visual shine, although it was not different from that of the microemulsion. There were only minor differences in SS, TA, pH, and SS/TA among treatments. The internal CO2 gas concentration and juice ethanol content generally increased and internal O2 decreased during storage. The highest levels of CO2 and ethanol were found for the shellac treatment, as was the lowest O2, indicating anaerobic respiration. There were only minor differences among the other coating treatments; however, they were only sometimes different from those of the control, which generally had the highest O2, lowest CO2, and lowest ethanol. Shellac and the carnauba microemulsion also altered the volatile profile more than the control and the nanoemulsion did, especially for ‘Unique’ tangors. For ‘Unique’ tangors, the control and nanoemulsion ranked highest for tangerine flavor and had the least off-flavor at the end of storage. Among the coatings tested, the carnauba emulsions demonstrated less water loss, imparted more sustainable gloss, and caused less ethanol production than shellac, with the nanoemulsion exhibiting higher gloss measurements, less modifications of the atmosphere and volatile profile, and, consequently, better flavor compared with the microemulsion.
653 $aAroma volatiles
653 $aMandarin
653 $aTangor
700 1 $aSUN, X.
700 1 $aFERENCE, C.
700 1 $aPLOTTO, A.
700 1 $aBAI, J.
700 1 $aWOOD, D.
700 1 $aASSIS, O. B. G. de
700 1 $aFERREIRA, M. D.
773 $tJournal of the American Society for Horticultural Science,v. 146$gn. 1, 2021.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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| Registros recuperados : 203 | |
| 141. |  | PINOLA, F. G.; BRITTO, D. de; LUNDSTEDT, L. M.; ASSIS, O. B. G. de; MATTOSO, L. H. C. Estudo da estabilidade de vitaminas nanoencapsuladas em suspensão aquosa e em substratos sólidos (fubá). In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 8, 2014, Juiz de fora. Anais... São Carlos: Embrapa Instrumentação; Campo Grande: Embrapa Gado de Corte; Juiz de Fora: Embrapa Gado de Leite, 2014. p. 512-516. Editores: Maria Alice Martins, Humberto de Mello Brandão, Marlene de Barros Coelho, Daniel Souza Corrêa, Caue Ribeiro, Luiz Henrique Capparelli Mattoso.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Instrumentação; Embrapa Semiárido. |
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| 142. | | BRITTO, D. de; PINOLA, F. G.; LUNDSTEDT, L. M.; MATTOSO, L. H. C.; ASSIS, O. B. G. de. Estudo da incorporação de nutrientes nanoencapsulados para aplicação em ração de peixes. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 7.; ESCOLA DE NANOTECNOLOGIA, 3., 2013, São Carlos, SP. Anais... São Carlos, SP: Embrapa Instrumentação, 2013. p. 448-449 Editores: Maria Alice Martins, Odílio Benedito Garrido de Assis, Caue Ribeiro, Luiz Henrique Capparelli Mattoso. CD-ROM. Editores: Maria Alice Martins, Odílio Benedito Garrido de Assis, Caue Ribeiro, Luiz Henrique Capparelli Mattoso.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Instrumentação. |
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| 143. | | TANAKA, A. M.; BRITTO, D. de; BRESOLIN, J. D.; HUBINGER, S. Z.; ASSIS, O. B. G. de. Estudo da atividade antifúngica da N,N,N-trimetilquitosana contra penicillium expansum. In: JORNADA CIENTÍFICA - EMBRAPA SÃO CARLOS, 4., 2012, São Carlos, SP. Anais... São Carlos: Embrapa Instrumentação: Embrapa Pecuária Sudeste, 2012. p. 77. Editores técnicos: João de Mendonça Naime, Lucimara Aparecida Forato, Maria Alice Martins, Ladislau Marcelino Rabello, Rubens Bernardes Filho. (Embrapa Instrumentação. Documentos, 56)| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Instrumentação. |
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| 144. | | JORGE, P. C. S.; NUCCI, M.; JANZATTI, N. S.; RIZZO, J. S. de; ASSIS, O. B. G. de; MONTEIRO, M. Maçã 'royal gala' revestida com quitosana estocada à temperatura ambiente. Boletim do Centro de Pesquisa e Processamento de Alimentos, Curitiba, v. 29, n. 2, p. 253-264, 2011.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
| Biblioteca(s): Embrapa Instrumentação. |
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| 145. | | BRITTO, D. de; MOURA, M. R. de; AOUADA, F. A.; MATTOSO, L. H. C.; ASSIS, O. B. G. de. N,N,N-trimethyl chitosan nanoparticles as a vitamin carrier system. Food Hydrocolloids, Oxford, v. 27, p. 487-493, 2012| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Instrumentação. |
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| 146. | | TOSI, M. M.; TORRICILLAS, M. da S.; MASSON, M.; MARTINS, M. A.; ASSIS, O. B. G. de; BLÁCIDO, D. Nanofibers from soybean straw: a comparsion between enzymatic and acid hydrolysis extraction processes. In: BRAZILIAN MRS MEETING, 14., 2015, Rio de Janeiro. Program book... Rio de Janeiro: SBPMat, 2015. 1 p.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Instrumentação. |
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| 148. | | MIRANDA, M.; SUN, X.; FERENCE, C.; PLOTTO, A.; BAI, J.; WOOD, D.; ASSIS, O. B. G. de; FERREIRA, M. D. Nano- and Micro- Carnauba Wax Emulsions versus Shellac Protective Coatings on Postharvest Citrus Quality. Journal of the American Society for Horticultural Science,v. 146, n. 1, 2021. 40-49| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Instrumentação. |
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| 152. | | SCRAMIN, J. A.; ASSIS, O. B. G. de; COLNAGO, L. A.; BERNARDES FILHO, R.; FORATO, L. A. The use of zein based films to improve pears shelf life. In: INTERNATIONAL CONFERENCE ON FOOD AND AGRICULTURE APPLICATIONS OF NANOTECHNOLOGIES - NanoAgri, 2010, São Pedro, SP. [Anais…] São Pedro: Aptor Software, 2010. Editors: Caue Ribeiro, Odílio Benedito Garrido de Assis, Luiz Henrique Capparelli Mattoso, Sérgio Mascarenhas.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Instrumentação. |
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| 156. | | SILVA, L. P. da; BITENCOURT, T. A.; BRITTO, D. de; FACHIN, A. L.; SELEGHIM, M. H. R.; ASSIS, O. B. G. de. Avaliação da atividade antibacteriana da N,N,N,-Trimetilquitosana e da quitosana comercial contra cepas gram-positivas e gram-negativas. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 7.; ESCOLA DE NANOTECNOLOGIA, 3., 2013, São Carlos, SP. Anais... São Carlos, SP: Embrapa Instrumentação, 2013. p. 167-169 Editores: Maria Alice Martins, Odílio Benedito Garrido de Assis, Caue Ribeiro, Luiz Henrique Capparelli Mattoso. CD-ROM. Editores: Maria Alice Martins, Odílio Benedito Garrido de Assis, Caue Ribeiro, Luiz Henrique Capparelli Mattoso.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Instrumentação. |
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| 157. | | JESUS, J. A. de; BIANCO, C. I.; ASSIS, O. B. G. de; BRITTO, D.; SPOTO, M. H. F.; VERRUMA-BERNARDI, M. R. Acceptance and purchase intent of apples coated with edible coatings of zein in different formulation. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Oakville: IUFoST: ALACCTA, 2012. 1 CD-ROM.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Instrumentação. |
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| 158. | | GASTALDI, T. A.; RIZZO, J. S.; BRITTO, D.; FONTANA, K. H.; BERNARDES FILHO, R.; ASSIS, O. B. G. de; FORATO, L. A. Análise de goiabas revestidas com fibras a base de goma do cajueiro pela imagem por ressonância magnética. In: JORNADA CIENTÍFICA-EMBRAPA SÃO CARLOS, 2009, São Carlos, SP. Anais... São Carlos: Embrapa Pecuária Sudeste: Embrapa Instrumentação Agropecuária, 2009. p. 111 (Embrapa Pecuária Sudeste. Documentos, 90)| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Instrumentação. |
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| 159. | | PESTANA, G. C.; SANTOS, K. A. F.; SPRICIGO, P. C.; MIRANDA, M.; FOSCHINI, M. M.; ASSIS, O. B. G. de; FERREIRA, M. D. Avaliação do uso de coberturas comestíveis em bicamadas a base de cera de carnaúba e quitosana em maçãs minimamente processadas In: JORNADA CIENTÍFICA - EMBRAPA SÃO CARLOS, 8., 2016, São Carlos, SP. Anais... São Carlos: Embrapa Instrumentação: Embrapa Pecuária Sudeste, 2016. p.87. Editores técnicos: Wilson Tadeu Lopes da Silva, José Manoel Marconcini, Maria Alice Martins, Lucimara Aparecida Forato, Paulino Ribeiro Villas Boas. (Embrapa Instrumentação. Documentos, 61).| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Instrumentação. |
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| Registros recuperados : 203 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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